Saffron Catalan Cream

When summer comes, we still need to eat well, but we prefer light and fresh meals. Today we are offering you to make a saffron recipe which is refreshing and that we really like,  the “Catalan Cream”


Catalan Cream is a typical dessert from Catalonia, it consists in a pastry cream based on egg yolke covered with sugar crust.


Ingredients “ Saffron Catalan cream”

For two:

  • 1/4l of milk
  • 50ml of liquid pastry cream
  • grilled saffron strands
  • 5 egg yolkes
  • 75 gr of sugar
  • 20 gr of refined corn flour


To decorate:

  • 100gr of sugar
  • a prinlke of water
  • 15-20 rasperries
  • one mint leaf or peppermint
  • some saffron strands



How to make a “Saffron Catalan Cream”


Put the cream and the milk in a pan, save some of the milk  for later. Add a few saffron strands and let cook until it boils.

Put the egg yolkes in a bolw, add the sugar and beat hand the mix with a whipper. Dissolve the corn flour in the milk we have saved at the beginning and add the yolkes. Add hot milk into the mix and stirr for some time.


Stain the milk onto the pan and let it simmer while stirring until it has thickened. Pour the cooked cream into the dessert bowls where we are going to serve it. Let it cool a little bit, cover with plastic wrap and put it into the fridge to cool down.


Before serving, take them out of the fridge, decorate them with some saffron strands, raspberries and some mint leaves.

For the caramel, put the sugar in a pan, add a sprinkle of water and let it simmer until you get a dark brown caramel. If you let it cool a little bit, you can even get to make some figures and let your imagination and creativity soar and offer the best of desserts to your guests.


You already know that with adding a little bit of saffron you can personalise your desserts giving them a unique flavour and aroma.



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